The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.




Grilling Vegetables

Cut your vegetables thin so they cook/grill fast and not burn.

I don't always oil my veggies before grilling - sometimes I just dry grill and add flavor afterward. (see below)

This is a list of veggies to try this summer:

Garlic
Zucchini
Red onions
Romaine lettuce
Corn on the cob
Leeks
Asparagus
Mushrooms
Bell peppers
Depending on how hard the vegetable is the cooking time vary, so keep an eye on it. You can move them around to create even cooking.

I like to grill my veggies and then throw them into a dressing.

2/3 cup olive oil
1/3 cup balsamic vinegar
1 whole lemon zest
Dijon to taste
A few cloves of roasted garlic (also from the grill)
A touch of thyme, oregano or rosemary
Salt & pepper to taste





Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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